UPDATE: MADE LUPE'S GUMBO ON HERE AND THIS ONE FAR SURPASSES IT! WITH A BIT OF TWEAKING, THIS CAN KICK BUTT!!! :) This was allright. A while back, my hubs made a FANTASTIC gumbo, but as with most things he makes, he forgets to save the recipe. :( We've both been craving Cajun food lately, so I decided to give this a try. While not terrible, this just doesn't compare. Contrary to some reviewer's comments about greasiness, I disagree. My gumbo wasn't oily at all but it did lack heat (apparently 1 T Cajun seasoning isn't enough for us...) and was quite thick. As YoYo suggested, I decreased my oil / flour mixture, but to to 3/4 c. rather than a 1/2 c. of each (we like our gumbo somewhat soupy). After the first hour of simmering, I had to add ANOTHER c. of broth (most of my liquid had evaporated!)!!! If I make this again, I'll DEFINITELY use less flour / oil and / or decrease the amount of chicken called for (it soaked up a LOT of juic!). NOTE: I was apprehensive aobut making my own roux, but it's really easy! Simply start by heating your oil on MEDIUM heat and then GRADUALLY add your flour, whisking well to incorporate. You can increase the heat to medium-high, but be sure to closely watch your roux (you don't want it to burn!). The darker the roux, the more intense the flavor will be. Served over rice with a side of macaroni salad and fresh baked French bread, this was a decent meal. I guess this will suit us until we find that darn Emeril recipe lol! Thanks, YoYo78! :-)
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UPDATE: MADE LUPE'S GUMBO ON HERE AND THIS ONE FAR SURPASSES IT! WITH A BIT OF TWEAKING, THIS...